CHEESY SOUP WITH BACON, CORN, AND RED BELL PEPPER

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OK, this cheesy soup isn’t all that much different from my Bacon, Corn, and Cheese Soup recipe. But it’s unlike enough to warrant its own blog post. Both recipes make for good eating and are very easy to prepare. And best of all, absolutely perfect for this time of year.

I don’t know where you live, but here in Northwest Washington, it’s getting cold. And wet. And frankly, I’m just not feeling quite ready for cold wet weather. But it truly is a relief not to be breathing wildfire smoke like we were plagued with in September and most of October. So, as the old saying goes – “pick your poison” Toxic air or cold and rain! Neither option is perfect. But since we have zero control over the weather anyway, the best thing I know of to relieve the doldrums when cold, wet, dark, and dreary days become a reality, is to build comfort food. And in my humble opinion, soup is the quintessential comfort food.

There is just something about soup. First of all, in the colder months it’s usually served hot. And usually, soup is very simple to prepare. And often, even better warmed up the next day! How can that not be a totally cool thing!

So, my advice to you, if you too suffer from prolonged exposure to dark, cold, and wet days, is to make soup. The warmth alone feels like a big old hug for your insides. And the happiness experienced by your taste buds is bound to result in the release of endorphins. And as we all know, our bodies produce endorphins to help relieve pain, reduce stress, and improve mood. So, I say – go for it. Put on a pot of soup and let everyone at table reap the benefits.

I know I have been worrying too much lately about the future of our country. And I’m sure some of you share my concern. But I had a stern talk with myself as I was drifting off to sleep last night. There isn’t a bloody thing I can do about most of what is happening. But I can remain (or try to remain) positive. And work towards being a good example for others. Goodness and kindness are still a huge part of our culture. We need to remember how many wonderful people are out there just trying to live a good life and not hurt anyone in the process. I need to concentrate on these people and not the few who are demonstrating hate. This is my plan for myself in the immediate future. That and making soup more often!

Peace and love to all.

8 slices lean bacon, diced

1 med. onion, chopped

1 carrot, grated

1 c. diced celery

2 garlic cloves, finely minced

4 c. chicken stock

1 c. milk

2 tsp. Worcestershire sauce

1 squirt hot sauce

¼ c. flour

1 T. dried parsley

freshly ground black pepper

3 c. fresh or frozen corn

1 c. finely chopped red bell pepper

3 c. grated sharp cheddar cheese

In a medium sized saucepan, fry the bacon until crisp. Remove bacon from pan and set aside.

Add the chopped onion, carrot, and celery to the pan. Sauté until the onion is golden. Add the garlic and cook for 1 minute.

In a bowl, whisk together the chicken stock, milk, Worcestershire sauce, hot sauce, flour, parsley, and black pepper. Add to onion mixture and bring to a boil over medium heat whisking the entire time.

Reduce heat and simmer for about 5 minutes. Add the corn, red bell pepper, and reserved bacon. Cook an additional 5 minutes.

Just before serving, remove soup from heat, stir in cheese, taste, and adjust seasonings.  

WHOLE GRAIN AND OAT BAKING POWDER BISCUITS  

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OK, this is it! No more searching the internet for the perfect whole grain baking powder biscuit that is low in sugar and tastes fantastic. Because I have now found the holy grail of fairly healthy biscuits. Not only are these biscuits delicious; they are a snap to prepare. And because of this, I am so excited to share this recipe with you.  

And to whom do I have to thank for this recipe? foodnetwork.com. (I would throw immoderate plaudits towards the person or persons who came up with this recipe, but his, her, or their names weren’t referenced.)

Of course, I did make a couple of simple changes from the original recipe. I reduced the amount of salt from 1 teaspoon to ¾ teaspoon. And the next time I make these amazing biscuits, I will not brush the tops with buttermilk before baking them. (I found it a waste of good buttermilk for no apparent reason. The biscuit tops didn’t brown, so why bother! Next time I make these, which I assure you will be darn soon, I am going to try mixing an egg yolk with a bit of whole milk. If that works to help make a beautiful brown top, I will edit this recipe to include that step.)

Anyway, for now, these biscuits taste wonderful, but don’t expect the tops to be gloriously brown. Ain’t going to happen unless you bake them long enough to burn the bottoms. Which is not what I would suggest! What I would recommend however, would be to serve these biscuits warm, spread with room temperature butter and either local honey or a very nice jam or jelly. Because these babies deserve only the best. As do each and every one of you! Of course!

Well, there’s not much more to report today from Lake Wobegon. (And yes, I do miss Garrison Keillor’s The Prairie Home Companion.) It was such a fun radio show. And I especially loved the description of the town. “Lake Wobegon, where all the women are strong, all the men are good-looking, and all the children are above average.” Especially the line about women. Women have always been strong, but it was nice to hear it said. (And I am taking strong to mean competent, capable, proficient, accomplished, knowledgeable, talented etc. etc., rather than merely muscular!)

So, to all you “strong” women out there who make life better for everyone you meet, I salute you. Keep up the good work. Because life is not getting easier. For anyone. And staying positive in these tumultuous times is sometimes rather difficult to maintain. I only know that because I feel it too. I would love some morning to read in the newspaper that the Ukraine was now free of Russian invasion. Or the war on poverty was winning. Or that Covid was finally obliterated. Or that everyone finally acknowledged that climate change is real. (As just a few examples.) But that is only wishful thinking. And just thinking never accomplished anything. What helps is action.

So, if you have yet to cast your ballot, please do so ASAP. And for those who have already voted – good on you!

Peace and love to all.

1½ c. whole-wheat pastry flour

1 c. old-fashioned rolled oats

2 tsp. baking powder

2 tsp. granulated sugar

¾ tsp. kosher salt 

freshly ground black pepper (not a lot)

6 T. cold unsalted butter, cut into ¼-inch pieces

1 c. buttermilk

Preheat the oven to 400-degrees.

Line a rimmed baking sheet with parchment paper.

Place the flour, oats, baking powder, sugar, salt, and pepper in a food processor. Pulse until the oats are finely ground.

Add the butter and pulse until the mixture resembles a coarse meal.

Pour into a large bowl and form a well in the center. Gently stir in the buttermilk until the dough just comes together. (I use a table knife to do my stirring.)

Dust a work surface with flour.

Turn the dough out onto the floured surface. Flatten the dough into a rectangle about 1-inch thick. Fold the dough in thirds, like a letter. Flatten and repeat from the other direction. Then roll or pat out to a generous ¾-inch thickness. Cut out rounds using a 2½ to 3-inch biscuit cutter, rerolling and patting together to cut more biscuits until all the dough is used.

Arrange on the prepared baking sheet, leaving about 2-inches between each biscuit.   

Bake the biscuits until risen and light golden, 17 to 19-minutes. Serve warm.

   

GRILLED HERB AND GARLIC MARINATED PORK TENDERLOIN  

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Before we left home for our September trailer trip, I found this recipe on the lacremedelacrumb.com site and decided I would serve pork tenderloin prepared this way for one of the dinners we would be serving to Andy’s sister Katie and her husband Rick. We share dinner making when we travel together, so both Katie or I get a night off from meal planning and preparation. (Works great. You should try it if you too RV with others.) Anyway, I made sure I had all the ingredients I would need with me in the trailer. When it came time for the great pork tenderloin adventure, I prepared the marinade and allowed my pork tenderloins to enjoy a cold dip safely tucked away in our trailer refrigerator. Then at the appropriate time Mr. C. fired up the grill, and complete with instant internal temperature thermometer in hand, proceeded to make short work of grilling the tenderloin to perfection. Well, almost to perfection.

The meat was slightly overcooked, but it was not Mr. C’s or the thermometer’s fault. I had instructed the man behind the grill to cook the pork to 145-degrees. Which BTW, if you do a random search regarding the right internal temperature to insure medium-rare pork you will find that 145-degrees is the most common temperature quoted. That is until you come across Alex Delany’s December 18,2017 article entitled “This is the Secret to juicy pork chops, tenderloin, and more” in Bon Appétit. An excerpt from Mr. Delany’s article states “Pork should be cooked medium to medium-rare. Like steak. Like salmon. Like all the best stuff. Now, we pull pork from the heat at 135° and let the temperature rise to 145° as it rests, landing it right in the sweet spot: perfectly pink and USDA approved. (Yeah, the USDA changed its standards too.)”

So, from now on, I will be cooking pork to 135-degrees and then tenting it for about 7-10 minutes (depending on the thickness of the meat) before serving. (The tenting process helps keep the meat warm while it continues to cook and gives the juices enough time to re-absorb.)

But even being moderately overcooked, the pork was still delicious. The marinade had been extremely easy to put together and had given the pork a subtle savory flavor that was enjoyed by all.

So, if you too enjoy pork tenderloin but don’t want to spend a lot of time getting it ready for the grill, this is the recipe for you. Simple ingredients, readily available, and reasonably inexpensive. A magic combination if there ever was one!

Mr. C. has a gig which I will be attending tonight at the Rockfish Grill in Anacortes. That means I don’t have to cook dinner. And as much as I enjoy rattling pots and pans in the kitchen, I also delight in a night off occasionally. So, I’m going to allow someone else to cook for me tonight. And clean off the table and do the dishes. While all the while listening to great jazz. Life just doesn’t get much better, I’m telling you true. And if you cook your pork this way, life isn’t going to get much better for you either.

And as always, peace and love to all.   

An unpaid political announcement: Please don’t forget to vote. And please vote like your kids, grandkids, great grandchildren, nieces, and nephews’ future quality of life depends upon the outcome of the election. Because unfortunately, that just happens to be the case. At least, that’s the way it appears to me. So, please vote for peace, love, and understanding. Not hate, misinformation, and conspiracy theories.

¼ c. extra virgin olive oil

juice of ½ lemon

2 tsp. Dijon mustard

2 tsp. honey

2 garlic cloves, finely minced

1 tsp. Italian seasoning  

½ tsp. kosher salt

freshly ground black pepper 

2 sm. pork tenderloin, all fat and silver skin removed, then patted dry 

Whisk the olive oil, lemon juice, Dijon mustard, honey, garlic, Italian seasoning, salt, and pepper together in a small bowl.

Pour 3/4ths of the mixture into a large Ziploc bag along with the tenderloins. Smoosh everything together until the meat is coated with marinade. Press out excess air, seal the bag, and chill for 1-2 hours. Or longer if you have the time.

Preheat grill to medium and oil the grates.

Using tongs, transfer pork to the grill. (Discard the marinade in the bag.) Brush the top side of each tenderloin with some of the remaining marinade. Close the grill lid and cook turning every few minutes to ensure even cooking. Brush the meat with more marinade every time you turn it.

The meat is ready to come off the grill when the internal temperature reaches 135-degrees.

Remove from grill and transfer to a cutting board. Loosely tent the meat with aluminum foil and allow it to rest for 10 minutes before slicing.

SEASONED SEA SALT

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And yes, I know. I have two other seasoned salt recipes on this site which BTW are easily accessed by typing the terribly catchy title “Seasoned Salt” in the search box. But I ask you, can a girl (or guy) ever have too many recipes for seasoned salt? Of course not. It’s like having too many pairs of shoes. Again, a person really can’t have more shoes than is absolutely necessary. Unless they are an Imelda Marcos want-a-be. Then that’s a different story! To my thinking, 3,000 pairs of designer shoes isn’t an extravagance, it’s a psychosis! Compared to three recipes for seasoned salt, I believe I am actually being quite reasonable and rational.

Because, what it really boils down to, is that I use seasoned salt every day. And I like to change things up so that our taste buds don’t get bored. (Plus, the latent scientist in me, really enjoys playing mixologist. And seasoned salt is just so fun to play with.)

So, I am sure you are now wondering how and when I use seasoned salt. Well, that’s easy to answer. Every morning on our eggs (easy over, scrambled, scrambles, or omelets), in many soups and stews, or anytime a little extra savory punch would ramp up the flavor of a dish.

But of course, when using seasoned salt, I have to remind myself to cut back on regular salt. But I still seem to be mentally able to make that connection. (In other regards, I’m not so sure about myself!) Anyway….

If you too enjoy making your own seasoned salt, do give this recipe a try. It’s just enough different from my other recipes as to be interesting. But be warned. This blend is really quite salty. So, go easy into that good dish.

Well, that’s it from Camano Island. It’s grey today. But not grey from smoke, but rather from cloudy skies. So, hopefully, we will get some more much needed rain. And the mountains too would profit greatly from any wet largesse that might fall their way. There are still quite a few forest fires happily burning away in our state. So, benevolent deities, if you are reading this, how about a nice steady drizzle over all the areas that need your help. Not too much water so that runoff becomes a problem. Just a nice steady light downpour. And no wind or lightning, thank you. (I have found that you must be quite specific with deities, or they will get it wrong most of the time.) (And yes, I do ask and thank deities on all kind of subjects. I like to have all my bases covered!)

Peace and love to all.   

1 c. fine sea salt

3 T. finely ground black pepper

3 T. paprika

3 T. granulated garlic

3 T. granulated onion

2 tsp. celery salt

1 tsp. chili powder

¼ tsp. cayenne

Whisk or shake altogether and store in an airtight container. Use wherever seasoned salt is necessary to your very survival.

            

ITALIAN SAUSAGE AND RICE STUFFED BELL PEPPERS

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I always know when fall has officially arrived because bell peppers go on sale. And because I am who I am, I simply can’t pass by these big beauties without taking a couple four home with me. And although I like stuffed red, yellow, and orange peppers, my favorite is still stuffed green bell peppers. Blame my parents if blame must be assigned. Because they always stuffed green peppers. Of course, there were no red, orange, or yellow bell peppers to be had when I was a kid. Or at least in my childhood grocery shopping memory, there were not an array of colored bell peppers from which to choose. If you wanted a bell pepper, it was green. Period!

But from the first time I can remember stuffed peppers, I liked them. But then, I preferred green onions to ice cream when I was barely walking. (Or so I was told!) So, as the saying goes, there is no accounting for taste.

But as an adult, I still adore stuffed peppers. And often times, what I stuff them with is what I happen to have on hand. In this case, I can attribute this recipe to us bringing home all the non-perishables from our trailer before we take it in for winterization. I had exactly ¼ cup of a rice mixture left in one of our trailer storage containers. (Why I didn’t use that last ¼ cup in the trailer when last I made rice, I will never fathom. But then, there are lots of things about myself that I have yet to understand. So, why should a simple thing like a quarter cup of unused rice be any different? But I digress…….)

Anyway, the rice along with a half-pound of bulk Italian sausage that was languishing in our freezer, and a lone home-grown tomato that desperately needed to be eaten, all contributed to this thrown together recipe. But somehow, it worked. Also, you will notice from the picture that I used 2 red bell peppers. That’s what I had on hand. And they tasted fine. But, next time, I will make this recipe with green bell peppers. I simply like the bite from green bell peppers better. But it’s all a matter of taste, so don’t let me dictate which bell peppers you should use. Use whichever you prefer. Just make the darn things. They are easy to prepare, quite economical, and taste divine. And bake potatoes to go along with the peppers. Add a simple salad or steamed veggie and dinner is on the table. Very little fuss required. And fairly healthy too. And isn’t that we are all after these days.

So, for today, my work here is done. I’ve given you a recipe for a simple, healthy entrée. The ball is now in your court.

Peace and love to all.  

¼ c. rice (I used a rice mixture)

½ c. chicken broth

2 green bell peppers (or red, orange, or yellow if you must)

2 tsp. extra virgin olive oil

½ lb. bulk Italian sausage

¼ yellow onion, chopped

2 garlic cloves, finely minced

½ c. diced tomato, fresh or canned

½ tsp. kosher salt

freshly ground black pepper

½ tsp. fennel seeds

¼ tsp. dried oregano

pinch crushed red pepper flakes

1 c. grated cheese (Mozzarella, Jack, cheddar, etc.), divided   

Place the rice and broth in a covered saucepan. Bring to a boil. Reduce heat, leave covered, and simmer for 15 minutes or until the rice is tender but still has some bite. (Most of the broth will be absorbed at this point.) Remove from heat and let sit uncovered until needed.

Cut the bell peppers in half lengthwise. Discard the ribs and seeds. Place in a lightly greased shallow baking pan, preferably one with a lid. (If you don’t have a pan with a lid, you can cover the pan with aluminum foil after you have placed the peppers into the pan.)

Heat the olive oil in a large fry pan. And the sausage and crumble as it cooks until it’s nicely browned. Add the onion and cook until the onion is starting to soften. Add the garlic. Cook for one minute. 

Add the diced tomato. Cook until no liquid remains.

Add the salt, black pepper, fennel seeds, oregano, crushed red pepper flakes, and cooked rice. Stir to blend all the ingredients.

Remove from heat and stir in half of the cheese. Taste and adjust seasonings. Stuff the half peppers with sausage mixture, dividing equally and gently packing the mixture down.

Bake covered in a preheated 375-degree oven for 60 minutes or until the peppers are tender. Remove from oven, remove lid, and add the remaining cheese on top of the peppers. Return the pan uncovered to the oven. Bake for a few minutes until the cheese is melted. Serve hot out of the oven.

 

CINNAMON GRANOLA WITH DRIED FRUIT AND NUTS

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OK, I know, another granola recipe. But as I have said before, we adore granola and eat it almost every morning. And I still love to experiment with different combinations of oils, sweeteners, spices, nuts, and dried fruit. But truthfully, none of my granola recipes are that different. But posting recipes keeps me off the streets and from driving Mr. C crazy. So, think of my posts as a way for me to keep thinking positive rather than dwell on all the negative things that are currently happening in our country. But enough about that!

Anyway, a couple of days ago I prepared a batch of granola using the formula you find below. And Mr. Cs comment yesterday morning, after just one bite, was “this granola is really good”. So, even though this recipe is like some of my other granola recipes, I felt compelled to post this one too. (I’m sure you can understand the logic behind my decision and can find it in your heart to forgive me.)

But, if you too are a granola lover, give this recipe a try. The flavor of cinnamon is just terrific with dried fruit. And no, you will not taste the olive oil. But the sweetness from the maple syrup comes through. Overall, when taken with fresh fruit and yogurt, this granola is a winner. But you must judge that for yourself. So, what are you waiting for? You already have your written invitation!

Peace and love to all.

½ c. extra virgin olive oil

½ c. pure maple syrup

1 tsp. kosher salt

2 tsp. ground cinnamon

2 tsp. vanilla

8 c. old-fashioned rolled oats

3 c. nuts (pecans, almonds, walnuts, hazelnuts) 

1 c. unsweetened flaked coconut

1 c. dried chopped dates

1 c. dried blueberries or dried chopped cherries  

1 c. dried chopped strawberries or dried cranberries

1 c. freeze dried blueberries, opt.

Preheat oven to 300-degrees.

In a large mixing bowl, whisk the olive oil, maple syrup, salt, cinnamon, and vanilla together. Then stir in the oats. Spread mixture on a rimmed baking sheet or sheets in an even layer and bake for 25 minutes. (The layer will be fairly thick.) (Don’t wash the mixing bowl.)

After 25 minutes, add the nuts and coconut. Bake for an additional 10-15 minutes or until the oats are a light golden brown.

Remove from oven and transfer the granola back to the large bowl and add the dried dates, blueberries, and strawberries, tossing to combine.

Allow to cool completely before adding the freeze-dried blueberries. Store in an airtight container.

Great topped with fresh fruit and Greek yogurt.

BALSAMIC VINEGAR AND HONEY VINAIGRETTE   

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(Sorry, there’s no picture, but I forgot to take one. My bad!)

There is just something about building your own salad dressing that totally appeals to me. First of all, the frugal gal in me loves saving money whenever possible. Of course, I also love spending money, but that’s a subject for another time!

But when it comes to salad dressing, I’m completely in favor of spending good money on extra virgin olive oil, really great balsamic vinegar, top notch Dijon mustard, shallots, fresh lemons, fresh garlic, etc. etc. Because however much I spend on the ingredients, I am invariably going to come out ahead on both flavor and money spent if I build the dressing myself. Not that there aren’t good tasting salad dressing available in our local grocery stores. But like I have said many times before, who needs some of the ingredients in bottled dressing that have as many letters in their name as supercalifragilisticexpialidocious!  

But, supercalifragilisticexpialidocious, an adjective BTW, means extraordinarily good; wonderful. (Don’t believe me, look it up!) Whereas, some of the long, unpronounceable words in the ingredient list for bottled salad dressings, are not necessarily good for us. And believe it or not, I did some research on this subject. And I learned that my instincts regarding bottled dressing and other processed foods was spot on. So, what did I learn.

Bottled dressings are generally loaded with chemical and artificial additives which are considered by governmental agencies to be safe in small quantities. (Great! In small quantities, we should be OK?) That salad dressings are usually formulated using substandard cheap ingredients like low quality oil, contain more sugar or high fructose corn syrup than is necessary, way too much salt, and often include flavor enhancers. (Why would you need a flavor enhancer if really good oil and vinegar were part of the equation?) Anyway, I’m sure by now you understand why I make my own dressings. And speaking of salad dressing, this simple to prepare honey balsamic dressing is fabulous.

I have actually used it twice now on 2 different salads. Which, because I love each and every one of you, I am also going to share the salad recipes with you at the bottom of this post. Plus, recipes for my super simple way to fix Oven Roasted Beets and the best Sweet and Spicy Glazed Pecans you will ever taste!You’re welcome!

Well, that’s it for today. It is still terribly smokey here from regional wildfires. The weathercaster has promised a 90% chance of rain for tomorrow, so I am keeping my eyes and fingers crossed.   

On a serious note, please remember to vote in the upcoming election. We are truly at a crossroads here in America. Our democratic way of life seems to be slowly eroding. So, please do your part and vote. It’s the least any of us can do.

And as always, peace and love to all.

2 T. honey

1 tsp. fresh lemon juice

1 T. Dijon mustard

½ tsp. fine sea salt

freshly ground black pepper

rounded ¼ tsp. granulated garlic  

¼ c. good balsamic vinegar

¾ c. extra virgin olive oil

Whisk or shake together. Store in fridge. Bring to room temperature before using.

Salad Recipe #1

Balsamic Vinegar and Honey Vinaigrette dressed greens with Oven Roasted Beets, Sweet and Spicy Glazed Pecans, crumbled feta cheese, and red onion

4-5 c. chopped romaine

1-2 c. mixed greens

½ c. chopped red onion

1 c. Oven Roasted Beets, diced

¾ c. crumbled feta cheese

½ c. Sweet and Spicy Glazed Pecans, or more to taste

Balsamic Vinegar and Honey Vinaigrette, to taste

Place the romaine, greens, red onion, beets, feta cheese, and pecans in a large salad bowl. Add just enough dressing to coat the veggies. Serve immediately.

Salad Recipe #2

Broccoli Salad with Balsamic Vinegar and Honey Vinaigrette and Sweet and Spicy Glazed Pecans  

4-5 c. chopped fresh broccoli

⅓ c. finely chopped red onion

3-4 T. Balsamic Vinegar and Honey Vinaigrette

½ – ¾ c. Sweet and Spicy Glazed Pecans

Place the broccoli in a mixing bowl. Add red onion and enough vinaigrette to coat the veggies. (You don’t need a lot of dressing.) Stir in the pecans and serve immediately.

SWEET AND SPICY GLAZED PECANS:

½ c. powdered sugar

¾ tsp. kosher salt

scant ½ tsp. cayenne pepper

4 tsp. water

2 c. pecans halves

In a medium sized bowl, whisk the powdered sugar, kosher salt, cayenne pepper, and water together.  

Add the pecans and stir until the nuts are evenly coated.

Transfer the pecans to a parchment paper lined baking sheet and arrange in a single layer. Make sure the nuts are evenly spread out. (If they are clumped together, they won’t cook evenly). Scrape out any remaining glaze from the bowl and drizzle over the nuts.

Bake in a pre-heated 350-degree oven for 14-15 minutes, or until the pecans are caramelized and the caramel on the baking sheet is a rich brown color. (The nuts around the edges will darken first so watch closely so they don’t burn.)

Remove from oven and immediately slide the parchment paper off of the hot baking sheet. (This stops the nuts from continuing to bake.) Allow the pecans to cool completely. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.

Note: If the nuts are sticky after cooling, that means the glaze coating is not fully cooked. Pop them back in the oven for a few minutes and let cool again.

OVEN ROASTED BEETS

beets (your choice of color)

extra-virgin olive oil

fine sea salt

Preheat your oven to 375-degrees and line a rimmed baking sheet with parchment paper. Scrub the beets really well under running water. (No need to peel the beets at any point).

Slice off the base and pointy end of each beet. Cut the beets in half. Then slice the halves into half rounds ½ to ¾-inch thick.

Place the beet pieces on the prepared baking sheet. Drizzle with just enough olive oil to coat the pieces, then arrange in a single layer across the pan. Sprinkle the top side of each piece with a bit of salt.  

Roast for 30 minutes on the first side. Then flip and bake the second side for about 15 minutes. When done, you should be able to easily cut into each piece with a paring knife.

Remove from oven and either eat immediately, store in your fridge for a couple of days, or freeze for later use. (Cooked beets freeze beautifully BTW.)

Great as a side veggie or as a great addition to salads.     

     

GIGGLE DOODLES (AKA SNICKERDOODLES)  

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I actually baked my Giggle Doodles too long. So, do as I say below, and not as I did above. (However, they were still mighty tasty. Just sayin’)

Well, first of all, I am writing the preamble to this cookie recipe from our trailer site at Entiat City Park. This is a beautiful park with nice wide paved sites and our big back window looking out on the mighty Columbia River. Lots of green grass, a nice picnic table, and the location is close enough to visit Wenatchee, Leavenworth, or Chelan. So, day trips from camp are easily accommodated.

Our site
Standing outside looking at the river.
Standing in our kitchen and looking at the view out our back window.

We are spending 4 nights in this park with our dear friends Jim and Margo and our new friends Tim and Phyllis.

From left to right – Tim, Phyllis, Jim, Andy, and Margo next to Jim and Margo’s rig.
Andy and Margo sitting in the sun.
Tim, Phyllis, and Jim
Margo, Tim, Phyllis, and our view of the river. And yes, I still haven’t learned to use a camera properly!

So, if you are not interested in reading a mini trip report, then I suggest you stop reading and go directly to the recipe. But if you care to stick with me, you will get a brief insight into why I am posting a recipe for a cookie I hated when I was a child.

My mother was not a good cook. She fed us, but there was not a lot of imagination that went into her meal planning. But she was an adequate baker. Pies, not so much. Cakes, from a mix. But most of the cookies she baked were OK. But not her snickerdoodles. Based on my experience with cookies and life in general at about age 10, I decided never to let another snickerdoodle pass my lips for the remainder of my life. And I stuck to that decision until last month when we were camped at the Cedar Mountain Farm B&B and RV Park in Athol, Idaho.

After setting up camp we were sitting outside our trailer reading when Daryl, one of the owners, came by with a large scone for breakfast the next day, and a couple of Giggle Doodles for “whenever”. (Giggle Doodles because she explained that there was a whole lot more giggling done on the farm than snickering. Made sense to us!) Anyway, I decided to be brave and take a small nibble out of one of the offerings. Oh my! That was one of the best cookies I had ever tasted. So, of course I had to ask for the recipe. Which she promptly provided. So, if you are someone who has offered me a snickerdoodle in the past, and I sneered in response, please accept my abject apology. I truly didn’t know what I was missing! And I’m sorry for ever doubting you!  

Not only were the scone and cookies delicious, the entire time we spent on the farm was wonderful. For more information and pictures of our time spent at this delightful camping spot, type September 2022 Travel Trailer Trip in the search box on this site and then go to the September 13th and 14th entries.

And if you are ever in Northwestern Idaho and need a place to park your RV or enjoy a night or 8 in a B&B, we highly recommend the Cedar Mountain Farm. Absolutely a unique and memorable place to visit.

So, I hope you enjoy making and eating these cookies as much as I do. And again, thanks to Daryl for sharing her recipe. We are all in her debt.

And as always, peace and love to all.

For the dough:

1 c. (2 sticks) unsalted butter, room temperature

1⅓ c. granulated sugar

⅓ c. brown sugar, packed

2 lg. eggs

2 tsp. vanilla extract

3½ c. unbleached all-purpose flour, fluffed

1 tsp. kosher salt

1 tsp. baking soda

1 tsp. cream of tartar

Cream the butter, granulated sugar, and brown sugar together until soft and creamy, 4-5 minutes. Add the eggs, one at a time, and beat until well blended. Then beat in the vanilla extract.

In a separate bowl whisk the flour, salt, baking soda, and cream of tartar together. Add to the butter mixture and stir only until combined.

Using a small ice cream scoop (I use my #60 – 1 tablespoon), form rounded balls of dough and plop them close together on a parchment paper lined baking sheet. (Make sure the baking sheet fits in your refrigerator.) Chill the dough balls for at least 3 hours. (Better over night!)

When ready to bake, roll each dough ball in the cinnamon sugar mixture (see recipe below) and place a couple inches apart on a parchment paper lined baking sheet.

Bake in a pre-heated 400-degree oven for 9-10 minutes or until the cookies begin to brown around the edges and feel just about set to the touch. Think – underbaked! For this cookie, under cooked is better than over cooked. Giggle Doodles should be soft and deliciously chewy on the inside, but crispy around the edges, sugary, and cinnamon spicy on the outside. (Not the easiest of tasks to accomplish if truth be known!)

Remove from oven and immediately transfer to a cooling rack. Store in an airtight container.

Please note: The unbaked cookie balls freeze beautifully. To bake frozen balls, remove from freezer, roll in the cinnamon sugar mixture, place on a parchment paper lined baking sheet 2-inches apart, and bake in a pre-heated 400-degree oven for about 10-11 minutes.   

For rolling:

⅓ c. granulated sugar

5 tsp. ground cinnamon

Combine in a small bowl and set aside until required. (You will have extra sugar/cinnamon mixture. Just store it for the next time you make these cookies. Or sprinkle it lightly on buttered toast.)

CHOCOLATE CHIP SHORTBREAD REFRIGERATOR COOKIES

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OK, this is basically the same recipe I use for Chocolate Chip Shortbread Cookies except that in this recipe, I roll the dough into logs (refrigerator cookies) because I am getting lazier and lazier. In my original recipe I scooped the dough into balls with one of my small ice cream scoops. So, if you prefer that method, ignore this recipe and bring up the original. Plus, since posting that recipe, I have learned to chill any cookie dough containing butter and flour before baking. Why you might ask.

Well, according to the kingarthurbaking.com site “Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.

In addition, the sugar in the dough gradually absorbs liquid. If you bake the dough immediately, before sugar has a chance to absorb much liquid, that liquid remains “free” in the dough, and promotes spread.”

So, basically, I try to always give cookie dough a bit of a chilling experience before I subject it to a hot oven. But I do it a bit different than some cooks would suggest. Many recipes call for you to chill the dough before forming it. Well, that’s all well and good. But it ain’t easy to form cold dough into any semblance of a ball. And pressing hard dough into an ice cream scoop or rolling it into a ball is not good for my hands. So, simple solution. Form the balls then chill them. Ta da!

And truthfully, if I were a good person I’d go back and add the step of chilling the dough to all of my cookie recipes. But frankly, I’m just not that good a person! I figure it took me until I was 77 to learn this simple cookie baking trick. If it takes others a while to also figure it out, I’m sorry. But like I said, I’m getting indolent in my old age.

Anyway, these are wonderful cookies. They aren’t too sweet. And they are chock full of yummy chocolate. And really, who doesn’t like a great shortbread cookie?! Plus, they are perfect to take along on a camping trip or sending through the mail at Christmas time because they almost have the shelf life of a Twinkie. Well, not quite, but darn close!

Mr. C. has another gig tonight, so I am going to spend the rest of my afternoon reading rather than making some kind of culinary wonder with which to surprise and delight him. Instead, I’m going to make myself a big old plate of Fried Zucchini for dinner. That way I don’t have to share even one piece with him! But, please don’t feel too sorry for him. He’s playing at the Fairmont Olympic Hotel in Seattle, and they are going to feed the band. So, I don’t think he will mind in the least that he is missing out on fried zucchini.

Peace and love to all.

1 lb. unsalted butter, room temperature

2 c. powdered sugar + more for dusting/sprinkling

1 tsp. salt (only ½ tsp. salt if you use salted butter)

2 tsp. vanilla extract

4½ c. unbleached all-purpose flour

2 c. mini chocolate chips

Cream the butter and powdered sugar until light and fluffy. Add the salt, vanilla, and flour. Mix only until blended. Do not overmix. Add mini chocolate chips. Roll into logs on plastic wrap. Refrigerate for several hours or overnight. (Overnight is best.)

Cut into ½-inch circles and place on an ungreased baking sheet. (They can be fairly close together.)

Bake in a pre-heated 350-degree oven for 20-25 minutes or until the bottoms are a nice golden brown. Don’t under-bake.

Remove from oven and place on a wire rack. Sprinkle/dust* with powdered sugar while still warm. When completely cooled, store in an air-tight container.

These cookies will stay fresh for weeks. But, of course, these little darlins never last that long!

*An easy way to sprinkle/dust powdered sugar is to place a small amount in a fine mesh strainer and then shake the strainer over whatever you wish to decorate. This same technique works well with cocoa for chocolate dusting. 

WHOLE WHEAT FLOUR AND CORNMEAL BUTTERMILK BISCUITS  

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Even though I have reduced my A1C down to an almost “normal” number (getting off prednisone really did the trick), I am still trying to eat like I have type 2 diabetes. And why shouldn’t I? I’m a senior citizen and sugar has never been a required food group! And at least for me, sweet desserts have never been my problem. (I like them, but don’t have to have them every day like a certain member of my family who shall remain nameless!) But, and isn’t there always a but, rather than cookies or candy, bread has always been my downfall. And as everyone knows bread is high in carbs. And our bodies break down carbs into glucose, leading to an increase in blood sugar levels. So, still craving bread, but armed with a tiny bit of knowledge, I like to bake with whole wheat and rye flours now rather than all-purpose white flour. Of course, there are times when white flour is the only choice. But I’m always keeping in mind that whole grains are far better for us. So, when I found this recipe for whole wheat biscuits on the rachaelcooks.com site, I was eager to bake us up some biscuits for dinner.  

I served the biscuits with Leftover Pork Tenderloin and Veggie Stew and they were so yummy. Of course, whole wheat flour takes a bit of getting used to. It produces a grainier mouth feel. But the flavor is lovely. And the more you eat baked goods made with whole wheat flour, the more you learn to appreciate the flavor it brings to the bread or whatever baked goods you are producing. Not to mention the nutritional benefits associated with whole grains.

So, next time you feel like making biscuits, give this recipe a try. They will be perfect any time a biscuit would make the perfect addition to a meal. Plus, they are easy to make. And isn’t that always a bonus.

So, thank you Rachael for this delightful and reasonably heathy recipe.

Well, that’s all for today. Mr. C. has a gig tonight in Bellevue. And before the gig we plan to dine at Angelo’s Italian Restaurant. I can hardly wait. Angelo’s was one of our favorite haunts when we lived in Bellevue. So, anytime I get to eat there is a walk down memory lane. Not to mention, a reason to eat more than I should. (Like I need a reason for that!) Anyway, it will be great too because we will be joined by Mark and Vicki, our dear friends and neighbors. So, great food and great company. What could be better?

Peace and love to all.

1½ c. whole wheat flour  

¼ c. yellow cornmeal

2 tsp. baking powder

1 tsp. baking soda

½ tsp. kosher salt

freshly ground black pepper

2 T. granulated sugar

¼ c. grated sharp cheddar cheese

6 T. cold unsalted butter, grated

¾ c. buttermilk

In a large bowl, whisk the whole wheat flour, cornmeal, baking powder, baking soda, salt, black pepper, and sugar together. Stir in the cheese and grated butter. Add the buttermilk and stir until just combined.

Pat out the dough to about a ½-inch thickness on a floured surface. Use a biscuit cutter to cut into rounds. Re-roll the scraps and cut as many rounds as you can. Place on an ungreased baking sheet about 1-inch apart.

Bake in a pre-heated 450-degree oven for 12 minutes or until golden brown. Best enjoyed fresh and hot. (But gently microwaved and slathered in room temperature butter works mighty fine too.)